Multi-Unit Franchisee Magazine Issue II, 2011 | Page 17

P O W E R

P L A Y E R S

BY John Carroll

One-Stop Shoperator
Young multi-brand zee mixes concepts
to expand locally

A

ndy Lanz got started in franchising right out of the University of Wisconsin in Madison.
With the help of his parents,
the newly minted economics graduate
purchased a Cousins Subs franchise in
nearby Verona. Then he added a Figaro’s Italian Pizza franchise as well as a
Chocolate Shoppe Ice Cream operation,
and put them all together inside his first
2,500-square-foot store.
By combining concepts, he could
cater to more than one taste or time,
and was able to build steady traffic throughout the day. It just made
sense, he says. Grouping franchises
also helped his customers, giving
them gourmet sandwiches and pizza
for lunch and dinner and ice cream in
the afternoon—an idea that worked
well in the little town just outside of
Madison.
“Verona is one of the fastest-growing
communities in the area,” says Lanz, “and
I felt a little less competition than other